I am an italian amateur cook from Rome, Italy.
I want to learn English, so I have decided to start writing here some italian recipes to check my English level...
I'll show to anyone 100% original italian recipes and I'll try to reply to all your questions, so I hope you'll correct my mistakes...
I want to start with the number 1 typical Roman recpie: CARBONARA!
400gr italian pasta (I prefer "mezze maniche", but this kind of dish is usually prepared with "spaghetti")
150gr. guanciale (You'll read a lot of recipes where someone uses bacon: THIS IS ABSOLUTELY WRONG!!! Never try this @ home...)
100gr. pecorino (as for guanciale and bacon, NEVER USE PARMIGIANO: the pecorino's flavour is stronger, and it highlliths guanciale!)
5 eggs (4 egg yolks and 1 entire)
1 Take a pot and put inside wather, and start to heat it
2 Take the guanciale, slice it to obtain 5x1 cm pieces, put it in a large pan and start to heat it. Never use oil! Guanciale will become transparent and will release self-produced oil when it will be cooked! Fire have to be high and guanciale have be crisp!
3 Take the eggs (yolks and the entire) and start to shake it in a small container. You have to shake eggs for 5 minutes: it will be prepared when you start to see little bubbles all over the cream (
4 Add pecorino, pepper to the obtained cream and continue to shake for 5 minutes. The result does not have lumps! It should appear as a cream! You can use a mixer to do it.
5 Add guanciale (with the obtained oil) to the cream and mix slowly with a spoon.
6 Put pasta in the wather (wather have to boli!!!). Take pasta very "al dente", drain pasta and put it in the cream container.
Start to mix pasta and cream for 3 minutes: don't worry if, at the start of this operation, cream will remain on the bottom of the container! If you mix it for 3/5 minutes, taking the cream from bottom to top with a spoon and a fork, it will fix to pasta in a perfect way!
Tip: NEVER TRY THIS OPERATION ON THE FLAME! It will be accompished with no other heat source than the pasta! We wont to obtain a carbonara, not pasta and omelette...
This will be the result! If you want, you can add pepper and pecorino to exalt a little more the indistinguishable carbonara flavour.
Do not be stingy with pepper!!!
I hope you enjoy!
PS: my English is terrible...
PPS: I'll try to answer to all your questions!
PPPS: I hope to put picture ASAP to show you all these steps.